Serves: 5

There are two types of gelatin: flavored and unflavored. You’re probably most familiar with flavored gelatin that’s premixed with sugar or artificial sweetener, coloring and flavors and that is easy to work with. Unflavored gelatin, because it’s clear and plain, is used to gel or thicken mixtures of any flavor.
-For gelatin to gel or "set up", it must be dissolved completely in hot liquid. Here’s how to handle the two types of gelatin:
Flavored: Place the gelatin in a heatproof container, and add a boiling liquid such as fruit juice or water. Stir until dissolved.
Unflavored: Sprinkle the gelatin on cold liquid, and let stand for 1 to 2 minutes to soften and swell. Then, stir in boiling liquid or heat over low heat until the gelatin is dissolved.
-You can add up to 1 1/2 cups of fruit or vegetable to a four-serving-size batch of gelatin. If you’re making a gelatin mold, small pieces of fruit or veggies work best larger chunks can tear the gelatin when you try to unmold it. If you’re just making gelatin in a bowl, using larger chunks is okay.
-When adding fruit or vegetables, chill the gelatin mixture first, about 20 to 40 minutes, until it’s the consistency of unbeaten egg whites. If the gelatin becomes thicker than that, place it over hot water or microwave on High for 5 to 10 seconds until it’s the desired consistency.
-Before adding whipped or sour cream, chill the gelatin until it mounds when you drop a dollop from a spoon, about 30 to 40 minutes.
-Don’t use fresh or frozen pineapple, pineapple juice, papaya or kiwifruit in a gelatin salad. They contain an enzyme that breaks down the gelatin so it won’t set. However, you can use these fruits if they’re canned.
-How long does gelatin take to "set up"? Chilling time depends on the amount of gelatin and the kind of container you’re using a metal container chills faster than a glass one. As a rule, a recipe for four servings takes about 3 hours larger recipes need to be refrigerated 4 to 6 hours or overnight.
-Here’s the secret for how to perfectly unmold a gelatin salad: Quickly dip -10 seconds- the mold into warm, not hot, water up to the line of the gelatin. Loosen an edge of the salad with the tip of a knife, then tip the mold slightly to allow air in and to break the vacuum. Rotate the mold so all sides are loose. Place a moistened serving plate on top of the mold. Holding both the mold and the plate firmly, turn the mold upside down and shake gently. Carefully lift the mold off the gelatin. If the gelatin doesn’t come out, repeat the steps.
-Gelatin salads keep at least 24 hours most keep up to 3 days. If the salad contains ingredients such as vinegar or lemon juice or if too much sugar was used, the gelatin will be softer and may leak liquid during storage.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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